How cute are these? Eggs, toast, bacon and cheese married together in a bite-size package – such a fantastic idea. The hardest part of this recipe is making the bacon, which we all know is not that hard. They come together in no time, so they are perfect for a lazy Sunday morning breafast. The beautiful part of this recipe is that you can make a ton at a time, which works well for guests.
Bacon, Egg and Toast Cups
Yields: 6 servings
6 slices of bacon
6 slices of bread
Shredded cheddar cheese
Salt and pepper
Preheat the oven to 400° F. Grease 6 wells of a muffin pan with butter or non-stick spray.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate to drain the fat.
Using a biscuit cutter or a drinking glass, cut circles out of the bread. Firmly press the bread into the muffin tin. Take 1 piece of the bacon and curl it around the edge of the muffin tin. Sprinkle some of the cheese on top of the bread. Crack an egg, and discard about half of the egg white. Pour the remaining egg on top of the bread and cheese, being careful not to break the yoke.
One all the cups have been topped with an egg, bake the cups until the eggs are cooked through, about 6-10 minutes. Take a sharp knife and run it around the edge of the muffin tin to release the egg cup. Season with salt and pepper and serve immedietly.